Tortellinin Spinach Salad with Balsamic Tomato Vinaigrette

20 oz. package refrigerated cheese tortellini
1 (14.5 oz.) can quartered artichokes
1 (9 oz.) bag fresh baby spinach
1 (3 oz. ) bag of dried tomatoes or jar of sun dried tomatoes, rinsed and drained
1/2 cup crumbled feta cheese
1/4 cup diced red onion

Dressing:
9 Tbsp. balsamic vinegar
4 cloves garlic, minced
1 1/2 tsp. dried oregano
1 1/2 Tbsp. tomato paste
salt and pepper to taste
3/4 cup olive oil

Cook tortellini in boiling water until al dente. Drain and toss with a tsp of olive oil to keep from sticking. Let cool in colander. In a large bowl, toss all the salad ingredients together after pasta has cooled.

In a blender add all of the dressing ingredients except for the olive oil and process until smooth. Then slowly add olive oil and blend until completely combined.
Pour over salad.